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Stan Kitson

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  1. I'm having a problem w/ some of my truffles, after a few days the enrobed chocolate separates and crumbles from the ganache when you bite into it. In the past its held together very well. We're using a 70%, 4-drip viscosity chocolate to enrobe, its in temper. The room is between 68 - 70 F, % humidity in low 30's, they're stored at 60 F. I'm trying to figure out where to start diagnosing the problem. Is it the ganache? The temperature we're enrobing or storing in? Humidity? We're using the same brand chocolate for enrobing that we've always used. Anyone ever hae a similar situation? Thanks
  2. I want to make round truffles, but my hands are too hot. When I roll the ganache, the chocolate melts and the balls look awful. They setup to the firmness I want, but its a mess, even when I put two sets of gloves on. I've tried rolling spheres on my fingers instead of my palms. I've purchased small ice cream scoops and melon ballers, but still can't get a nicely rounded ganache sphere. Any ideas on other tools or methods I can use? I appreciate it!
  3. Mebinsf, I'm curious if you made a decision on a tempering machine. I'm researching now and would like to know what you've learned.
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